It seems like everyone these days is “gluten-free,” but what does that really mean? Some may be using the gluten-free diet as a way to lose weight, while others practice the restrictive diet because of medical and allergy related diseases. Considering the fact that so many students on campus now follow the diet, you would think that there would be an abundance of options and substitutes, right? Well, unfortunately this is not really the case, but luckily we have Weis Market and a little bit of creativity to help us!
Tips on what to avoid in on campus dining:
French fries:
I know what you are thinking, French fries are made from potato, but gluten can easily sneak into one of your favorite side dishes. Find out what the chef is cooking the fries in, because s/he could be using oil that contains wheat, oats, or barley. Also, find out what else s/he has cooked inside the same oil, chances are that chicken fingers were prepared in the very same oil, spreading their gluteny bits of breading all over your delicious fries.
Salad dressing:
Unfortunately one gluten-free option is not supporting the other in the case of salad and the dressing used on it. Salads are a great gluten-free alternative, but often, creamy salad dressings contain wheat. In fact, even oil-based dressings can have wheat in them. So, read the labels or ask the chef!
Candy:
Most candies don’t contain gluten or wheat, but there still is a chance, especially with cross contamination from other foods made in the same facility. So, just make sure you are reading the labels on some of your favorite treats.
Soup: Like the salad dressings, soups often contain wheat as a thickening agent. Many creamy soups like lobster bisque and clam chowder are the culprits, but there are some chances that the chef hasn’t included wheat in the recipe, so just ask!
Cereal:
Even if a cereal is corn or rice based doesn’t mean it is gluten-free, so read the labels! Nature’s Path has some really great (and delicious!) cereal options. Luckily, Weis carries some of their gluten-free line.
Potato chips:
Yeah, that’s right, potato chips can contain gluten. Again, the key is reading the label and if you do this you should be safe!
Gum:
It seems ridiculous, but after some rookie mistakes I figured out that there is gluten in gum, so stick with Trident, because they consider their flavors that range from minty to berry delicious wheat free.
Alcohol: Surprise, surprise! Beer is not the only alcoholic beverage with gluten; lots of vodkas are distilled with wheat. Potato vodka is a good gluten-free option for your favorite cocktail.
Now that it does not seem like there is any hope in the world while you are on a gluten-free diet, let’s boost the moral a little bit. Here is a great gluten-free recipe that comes in handy when you are craving some sweets!
Recipe: Chocolate drizzled rice-krispie treats
3 tbs. butter or margarine
1 package regular marshmallows
6 cups of Kellogg’s gluten-free rice krispie cereal (the original contains barley)
2 cups gluten-free chocolate chips
- Melt the butter over low heat in a large pot
- Add marshmallows and stir over low heat until completely melted (be careful, they can burn!)
- Take off heat and add in the gluten-free cereal
- Add the two cups of chocolate chips and stir into the mix
- Move mixture into a pan that is lined with wax paper or coated with butter, let cool, cut into squares and serve!